固定化乳酸菌发酵大豆酸乳工艺研究

Research on Immobilized Lactic Acid Bacteria Fermented Soybean Yoghurt Technique

研究利用固定化乳酸菌技术连续发酵生产大豆酸乳的工艺条件。针对豆乳具有的豆腥味探讨豆乳脱腥方法。确定固定化乳酸菌发酵大豆酸乳最佳工艺条件为:保加利亚杆菌和嗜热链球菌比例2∶1,接种量5%,蔗糖添加量8%,豆乳和牛乳比例1∶2。在此工艺条件下,采用连续发酵方法,能够生产出色、香、味俱佳的营养型大豆酸乳。

This research studies the fermentation conditions using immobilized lactic acid bacteria to produce soybean yoghurt. The deodorization method is discussed to eliminate beany taste in the soymilk. The determined optimum process conditions of immobilized lactic acid bacteria fermented soybean yogurt is as follows： Lactobacillus bulgaricus and Streptococcus thermophilus ratio of 2∶1, inoculation amount 5%, sucrose 8%, soybean milk and milk ratio of 1∶2. Under this condition, the adoption of continuous fermentation method can produce nutritious soybean yoghurt with desired flavor and taste.